Turkey recipe

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Brine the entire bird in a vat, using a mixture of salt, brown sugar and water.

Let it stay submerged for 24 hours. 48 hours for best effect though. Refrigerated of course. Ratio is 1 cup of brown sugar and half a cup of salt for every 10 cups of water. You can also go nuts with other seasonings like whole star anise and whole peppercorns if that is your jam.

Pro tip, stab it a few times with a knife so the brine can penetrate into the interior of the meat.

After that, take it out, season it, wrap it in aluminum foil and put it in a smoker grill on low heat for 12 hours. Start at 6 AM. It will be done by 6 PM. Use meat thermometers periodically to insure you aren't overcooking or your smoker is too hot. You want to get core temperature up to 165 over the entire period.

Either that or just roast it normally. The 24-48 hour brining is what will really set it apart.
 
Seconding that. I soaked a whole turkey in brine in the fridge, and that was the best turkey I've ever made.

I don't remember the specific recipe I used. It might have been this NYT one. But most recipes are probably similar.

I had an idea that slathering the whole turkey with apple jelly (something I have sitting around forever) or similar before cooking might be good, but I need to look around first.
 
mindlessobserver dijo:
Brine the entire bird in a vat, using a mixture of salt, brown sugar and water.

Let it stay submerged for 24 hours. 48 hours for best effect though. Refrigerated of course. Ratio is 1 cup of brown sugar and half a cup of salt for every 10 cups of water. You can also go nuts with other seasonings like whole star anise and whole peppercorns if that is your jam.

Pro tip, stab it a few times with a knife so the brine can penetrate into the interior of the meat.

After that, take it out, season it, wrap it in aluminum foil and put it in a smoker grill on low heat for 12 hours. Start at 6 AM. It will be done by 6 PM. Use meat thermometers periodically to insure you aren't overcooking or your smoker is too hot. You want to get core temperature up to 165 over the entire period.

Either that or just roast it normally. The 24-48 hour brining is what will really set it apart.
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Parents did this last year (with the smoking) and it was the best turkey I've ever eaten. They also put a garlic and herb butter underneath the skin of the turkey to help keep it moist during the smoking. The brine they used was similar, though it had oranges, garlic, and poultry herbs.
 
mindlessobserver dijo:
Brine the entire bird in a vat, using a mixture of salt, brown sugar and water.

Let it stay submerged for 24 hours. 48 hours for best effect though. Refrigerated of course. Ratio is 1 cup of brown sugar and half a cup of salt for every 10 cups of water. You can also go nuts with other seasonings like whole star anise and whole peppercorns if that is your jam.

Pro tip, stab it a few times with a knife so the brine can penetrate into the interior of the meat.

After that, take it out, season it, wrap it in aluminum foil and put it in a smoker grill on low heat for 12 hours. Start at 6 AM. It will be done by 6 PM. Use meat thermometers periodically to insure you aren't overcooking or your smoker is too hot. You want to get core temperature up to 165 over the entire period.

Either that or just roast it normally. The 24-48 hour brining is what will really set it apart.
Presiona para expandir...
1000039788.jpg
Trying it out will keep you updated with results thank you my fellow kiwis
 
mindlessobserver dijo:
How did it go?
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Soo I ended up getting seriously sick the same day I put this in and end up letting brine for 3 days. Sorry for the delayed update.

I used the salt brown sugar and water but did not measure it out I just eyeballed it I guess.
Ratio is 1 cup of brown sugar and half a cup of salt for every 10 cups of water.
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Forgot about that part.

At that point it was time to improvise the multiple recipes I was looking at and do my best with what I had

I melted garlic butter, salted butter complete seasoning, a bit of black pepper, and lemon pepper (love that shit). Used that to slather the bird and got under its skin and shii .

Afterwards I seasoned it with some more complete seasoning, salt, garlic powder, and lemon pepper.
I stuffed it with 3 whole carrots that I chopped, 1 quarter onion, 1 bushel (or w.e it's called) of celery, 2 sprouts if sage (only the leaves) and a bunch of potatoes mostly on the outside of the bird in the pan to bake. I also added 1 cup of chicken stock to the pan the recipe called for it but by then I was just making sure I didn't forget it.

It was at this point I realized I never tied the Turkey. Soo I spent way longer then I had to trying to learn how to tie it to only one again wing it. Pun not intended.

PXL_20251119_174146930.jpg

Was supposed to bake at 325 for 3-3.5 hours. It ended up being 4.5 hours.
After about 30 min I used an injector thing to load up the juices and inject the turkeys breast and legs. I did this again about 2 more times and added another cup of broth about an hour and a half in.. one of the recipes said to use 3 I used 2 total.

I'll also add that I had it covered the first 2.5 hours with aluminum foil the plan was to have it uncovered for the last hour but I had to step out for longer then I had planned and told my wife to turn it off at 4 hours. She turned it off after 4.5.

PXL_20251119_221307275.jpg

I Probably put to much chicken broth and didn't use it the right way but it ended up not being bad.

Solid 7 out of 10

It ended up getting dry probably from too much time and the skin was very crispy. Good for me not too much for the fam. Different strokes or something.

Will be trying again for Thanksgiving thank you all
 
mindlessobserver dijo:
Brine the entire bird in a vat, using a mixture of salt, brown sugar and water.

Let it stay submerged for 24 hours. 48 hours for best effect though. Refrigerated of course. Ratio is 1 cup of brown sugar and half a cup of salt for every 10 cups of water. You can also go nuts with other seasonings like whole star anise and whole peppercorns if that is your jam.

Pro tip, stab it a few times with a knife so the brine can penetrate into the interior of the meat.

After that, take it out, season it, wrap it in aluminum foil and put it in a smoker grill on low heat for 12 hours. Start at 6 AM. It will be done by 6 PM. Use meat thermometers periodically to insure you aren't overcooking or your smoker is too hot. You want to get core temperature up to 165 over the entire period.

Either that or just roast it normally. The 24-48 hour brining is what will really set it apart.
Presiona para expandir...
I've brined before but never the brown sugar. Seems odd.


I put finely ground cooked sausage in my fresh bread stuffing (I don't get the usage of stale bread) and cook the bird upside down. Let all the moisture drain into the breast.
 
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